Okay, I did grill some pork sausages, but I paired them with French green lentils and pan-roasted turnips.
The roasted turnips, from a , were a revelation: crusty, tangy, slightly sweet, though their slightly bitter, peppery nature shone through. Where potatoes are merely starchy vehicles for fat & seasonings, the turnips had an assertive presence, holding their own against Bergeron’s hot sausage.
Using a Mario Batali recipe, I peeled and quartered the turnips, then pan-roasted them in butter for 9-12 minutes, turning them to brown all sides. Once tender, I added sweet Hungarian paprika and poppyseeds, then a few tablespoons of red wine vinegar, raised the heat to high, and cooked off the vinegar. I was pleasantly surprised with the results–I inherited a turnip-loathing from my mother, but it turns out to be based on hearsay.